I DARE YOU TO EAT THIS

Three eggs, beaten, with about a half-cup of kimchi - Korean pickled cabbage. It’s their version of sauerkraut, a dish without which no Korean meal is complete. And most versions are spicy, ranging from the merely tongue-tingling to rocket fuel, sphincter-searing hot.

Next time I make this, I may try adding some matzoh meal and frying the resulting mix in oil. Yep: Kimchi latkes... perfect for spicing up that Chanukah dinner!